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Separate the egg whites into a large nonreactive metal or glass mixing bowl and let rest until they come to room temperature, about 30 minutes.
Preheat the oven to 325 degrees F. Have ready an ungreased 10-inch-diameter, 4-inch-deep tube pan with a removable bottom.
Sift the flours together with the baking soda and salt into a medium mixing bowl; set aside.
In the bowl of a stand mixer or using a hand mixer, beat together the egg whites and cream of tartar until soft peaks form.
Slowly add the honey, then the vanilla and almond extract, if using, beating until stiff peaks form. Do not overbeat.
Transfer the meringue to a very large, wide bowl.
Sift the flour mixture over the meringue, adding about a fourth at a time and gently folding it in while making sure to scrape the bottom of the bowl, until all the flour mixture is moistened. Do not overmix.
Spoon the mixture into the pan and smooth the top. Remove any air pockets by gently cutting through the center of the batter with a thin metal spatula or knife.
Bake until a wooden skewer inserted into the center comes out dry and the cake springs back when touched, 30 to 35 minutes.
Turn the cake upside down and cool for at least an hour in the pan. Most tube pans have legs to keep the top of the cake off the counter. If yours does not, invert onto a bottle inserted into the tube.
When cool, run your metal spatula or a knife around the sides to loosen. Remove the outer part of the pan. Run your spatula under the cake to loosen it from the bottom and transfer to a cake plate.
20 Angel Food Cake Recipes You'll Die Over
We want more than seven minutes with a slice of this decadent cake.
These crispy, sugar-coated snacks are as easy as they are sweet.
Can't go wrong with this classic cake.
This peaches and cream angel food cake is truly divine 😇.
It goes best with whipped cream on top.
Find an excuse to throw a party.
Your day needs more sprinkles.
Thought angel food cake wasn't indulgent? Think again.
We're breaking up with bread for good.
The higher the cake, the closer to heaven.
We found your new go-to picnic dessert.
So these are a thing and our chill is officially lost.
Since the cupcakes are lighter, can we eat more?
Have your cake and your pie, too.
This moist angel food cake is amaze on its own, but it's even better with our strawberry whipped cream.
Sweet things happen when you think outside the strawberries and cream box.
- 1 cup cake flour (spooned and leveled)
- 1/4 teaspoon salt
- 12 large egg whites, room temperature
- 1 teaspoon cream of tartar
- 1 1/4 cups sugar
- 2 teaspoons pure vanilla extract
- Berries and Cream, for serving (optional)
Preheat oven to 350 degrees. Place flour and salt in a sieve set over a bowl sift into bowl, and set aside. With a mixer, beat egg whites on medium-high until foamy, about 1 minute. Add cream of tartar beat until soft peaks form. Continue to beat, gradually adding sugar beat until stiff peaks form, about 2 minutes. Add vanilla beat to combine.
Gently transfer egg-white mixture to a large, wide bowl. In four batches, using the sieve again, sift flour mixture over egg-white mixture. While turning the bowl, use a rubber spatula to fold in the mixture by cutting down the center and coming up the sides.
Gently spoon batter into an ungreased angel food cake pan with a removable bottom smooth top. Cut a knife or small spatula through batter to release air bubbles. Bake until cake is golden and springs back when lightly pressed, 35 to 40 minutes. Invert pan let cool in pan, 1 hour. Run a knife around the inside of the pan and around the tube to release cake, and unmold. Use knife to release cake from bottom of pan, and remove.
How to Make Angel Food Cake
Preheat oven to 325ºF. Do NOT grease angel food cake pan.
Put sugar in a food processor and pulse about 15 times until the sugar granules are finer. Sift flour with 3/4 cup of the sugar. Set aside.
In a large bowl, use whisk attachment to whip egg whites, extracts, and salt until it becomes a bit frothy. Add cream of tartar and whip until mixture forms soft peaks.
Gradually add remaining sugar, 1/4 cup at a time, while mixer is running. Continue beating until mixture is glossy, smooth, and holds a stiff peak.
In three additions, sift flour/sugar mixture over the top of the beaten egg whites and carefully fold. Once incorporated, spoon batter into the pan. Run a knife or a thin spatula through the batter to break up any air pockets. Smooth the top with the back of a spoon.
Bake for 35&ndash40 minutes, or until top is lightly golden and cracked, and cake bounces bake when lightly touched.
Cool cake upside-down in pan, using a bottle in the center, the attached feet that are part of some pans, or handles balanced on something sturdy. Let cake cool completely, about 2 hours.
Just before serving, place strawberries in a bowl with brown sugar. Stir and let sit for about 5&ndash10 minutes to become syrupy.
Run a knife along the edge and center tube of cake. Invert onto a cake plate and give the cake a few good shakes. If the cake does not release, repeat the steps.
Cut with a serrated knife and serve with whipped topping and strawberries.
Angel food cake really is the stuff of angels&mdashlight, fluffy, ethereal. It&rsquos the perfect cake for spring and summer since it&rsquos so light and can be paired with any number of fruits or berries. Cue angels singing.
Making an angel food cake does take some planning. You need a special angel food cake or tube pan. Here&rsquos the number one rule of angel food cakes: do not grease the pan! It seems counterintuitive, I know, but those egg whites can&rsquot climb up the side of a greased pan.
You&rsquoll need a lot of egg whites for the cake, 12 to be exact. When separating the eggs, it&rsquos a good idea to use the 3-bowl method we talked about before. With 12 egg whites going into the mix, you really don&rsquot want to have the yolk crack into a big bowl of separated whites on egg #11. The 3-bowl method will save you a lot of eggs if there&rsquos a runaway yolk.
The egg whites will need to be at room temperature before mixing, but they separate better when cold. Separate, then put those yolks in the freezer to make a pastry cream or lemon curd (that would be so yummy on the cake)!
Because the whipped egg whites are the key to this cake, you&rsquoll want to make sure that your bowl and any tools you&rsquore using are free of grease. As a little extra insurance, wipe everything down with some white vinegar and then rinse with water and dry.
Another star of the show is cream of tartar (preferably not the bottle that&rsquos been in the back of your spice drawer for 6 years). Cream of tartar acts as a stabilizer for all of those egg whites, keeping them fluffy and tall.
The recipe calls for cake flour which leads to a softer cake and a more tender crumb. You&rsquoll also process the granulated sugar for the recipe to make those granules smaller, easier to dissolve, and lighter so as not to deflate the egg whites. You&rsquoll just give regular sugar a whir in a food processor until it&rsquos finer.
You&rsquoll be looking for soft and stiff peaks at different parts of the recipe. This is an example of a soft peak. It&rsquos a bit foamy, and the mixture is forming a peak, but it flops over.
A stiff peak is when the mixture holds a peak even when you shake the bowl or the beater. The peaks are glossy and smooth.
Once the cake is mixed, spoon the batter into the pan. Run a knife or a spatula very gently through the batter to avoid large air pockets.
Oh, it&rsquos so pretty. When it&rsquos baked, the top will be lightly golden and cracked.
Here&rsquos the key to keeping that gorgeous height and fluff: the cake must be cooled upside-down. There are many different types of angel food cake pans. Some have feet attached on which the cake can rest. Other simply have the hole in the center. The cake can rest on a bottle in the center. (This is a good time to use that bottle of wine that&rsquos been languishing half empty in your fridge. A vintage Coke bottle works, too.)
My new pan has handles on the side and a hole that is too narrow for a bottle.
Thank goodness for a teenager home from college who quickly thought to balance the cake handles on two paint cans. Whatever works!
Let the cake cool completely before turning out, about two hours. Run a knife along the edge of the pan and the center hole invert onto a cake plate. Give it a few good shakes to release. If it doesn&rsquot release right away, run the knife around again and repeat.
Angel food cake cuts best with a serrated knife. I like to serve mine with a huge dollop (or three) of whipped topping. Of course, real whipped cream is always welcome. My favorite fruit topping is brown sugar-macerated strawberries. Plain berries, cherries, peaches, or even chocolate syrup are also heavenly.
- 1 cup cake flour
- 1 ½ cups white sugar
- 12 egg whites
- 1 ½ teaspoons vanilla extract
- 1 ½ teaspoons cream of tartar
- ½ teaspoon salt
Preheat the oven to 375 degrees F (190 degrees C). Be sure that your 10 inch tube pan is clean and dry. Any amount of oil or residue could deflate the egg whites. Sift together the flour, and 3/4 cup of the sugar, set aside.
In a large bowl, whip the egg whites along with the vanilla, cream of tartar and salt, to medium stiff peaks. Gradually add the remaining sugar while continuing to whip to stiff peaks. When the egg white mixture has reached its maximum volume, fold in the sifted ingredients gradually, one third at a time. Do not overmix. Put the batter into the tube pan.
Bake for 40 to 45 minutes in the preheated oven, until the cake springs back when touched. Balance the tube pan upside down on the top of a bottle, to prevent decompression while cooling. When cool, run a knife around the edge of the pan and invert onto a plate.
Angel Food Cake - Recipes
Preheat oven to 375º. Sift Swans Down® Cake Flour, then lightly spoon into measuring cup for 1 ¼ cups. Add ½ cup sugar, and sift four times. In a separate, very large bowl, combine egg whites, cream of tartar, salt, and flavorings. Beat at high speed of electric mixer until moist soft peaks form. Add balance of sugar in 4 additions, beating until blended after each addition. Sift in flour mixture in 4 additions, folding in with large spoon turn bowl often. Bake: Pour into ungreased 10-inch tube pan. Bake at 375º, 35 to 40 minutes. Cool cake upside down in its pan, on a cake rack (or placed on an upside-down funnel or heatproof bottle) for about 1 hour or until comfortable for handling.
Note: ***Use a very large bowl.
I’m 73 years old, and all during my childhood, my Mother made this recipe for all of our birthdays! Instead of an electric mixer, she would use a wire whip (which I still have), to beat the egg whites by hand. Those Angel Food Cakes are etched in my memory, and they were the BEST! She would ice with a thin layer of powdered sugar frosting, and always had homemade (turned by hand) Ice Cream with it! My daughter is 51 years old this week, and she requested this Angel Food Cake with a thin layer of powdered sugar frosting for her birthday. The tradition lives on!
Hi Janice, Thank you for sharing your wonderful memory. This is certainly a delicious cake. We’re proud to have it as part of your family tradition. Happy baking!
Could I use all vanilla extract instead of almond? My granddaughter is allergic to nuts or anything made with them
Hi Lewellyn, Of course, or you can omit it all together. It will net in a slightly different flavor, but should be just fine. Happy baking!
Just made the Angell cake, noticed it does not rise the what a box mix is this suppose to be that way
I’ve baked this Angel food cake recipe many times over the past 3 decades. I lost the recipe for a while then found it again online. While it was lost, I tried other recipes but have found that the Swans down recipe is the only Angel food cake recipe worth baking. It really is perfect every time. Please put the recipe on the box again so that a new generation can experience this heavenly cake. Thanks Swans Down!
If you have access to farm fresh eggs they make the best ever angel food cake !
Hi Pat, we agree. Always best to use the finest, freshest ingredients available. Happy baking!
Followed the directions to a ‘T’ and it is super moist. Love love love it !!
Hi Barb, We’re really happy to hear this. Happy baking!
Do u leave cake in pan after baking for 1 hour??
Hi Mary, Yes. Keep the cake in the pan while cooling. Ideally it should be upside-down while cooling, as the fluffy, sponginess doesn’t “set” until it cools. You can place the upside-down cake in its pan onto an upside-down funnel or a heat-proof bottle.
Gently spoon the batter into an ungreased angel food cake pan. Bake at 275 for 30 minutes, then increase the heat to 325 and bake for another 30 minutes, until golden on top and the cracks in the top are relatively dry.
We’ve been baking this recipe for 4 generations since at least the 1950s (and probably before). It used to be on the box, taking it off the box was a mistake IMHO. It should be returned to the box as it’s outstanding. Be sure everything is perfectly clean and follow the recipe. I’ve tried other brands of cake flour and always come back to Swan’s Down.
Hi Paul, we love hearing about Swans Down recipes passed down through the generations. We’ll pass along your thoughts about the box. Happy baking!
Best Angel Food Cake you’ll ever eat – or serve! You’ll never buy another bakery Angel Food cake.
Tips for the Best Angel Food Cake
- Never grease the pan. An angel food cake needs to climb the sides of the pan. Grease would prevent that from happening, and you would end up with a flat cake.
- Don't let fat from the egg yolk or allow any grease in your mixing bowl. It will prevent your egg whites from whipping up.
- Let the cake cool in the pan upside down. This helps maintain the height of the cake and its light, airy texture.
- Allow air to circulate under the pan to help it cool and prevent it from becoming sticky.
Angel Food Cake
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This classic angel food cake recipe from culinary team member Ben Perez is delicious on its own&mdashbut you can dress it up with strawberries + whipped cream, strawberry sauce (get Ben's recipe below), pie filling or whatever else your heart desires.
How to make strawberry sauce for angel food cake:
In a saucepan, combine 1 quart hulled and quartered fresh strawberries (or thawed frozen strawberries) with ¼ to ⅓ cup sugar and the juice of ½ lemon. Cook over medium heat until the berries break down and the mixture is thick and syrupy.
Can you make angel food cake in a Bundt pan?
Short answer: NO. Traditional angel food cake is made in an aluminum tube pan (Ben used this one) that is not greased or floured. The batter sticks to the pan which allows it to "climb" up the straight sides of the pan and give you the flat edges. You have to cool an angel food cake upside-down so it does not collapse. The cake can only be removed by running a sharp knife or offset spatula around the edge. Non-stick tube pans do exist, but you will not get the proper rise because the batter will not have anything to grip while it is baking. Also, cooling an angel food cake upside-down in a non-stick pan will result in the cake falling out and collapsing. I do not recommend using a Bundt pan. Bundt pans can come in many different designs and are usually made with non-stick material. The designs would make it almost impossible to remove the final cake.
How do you store angel food cake?
You can store an angel food cake on a cake stand with a domed lid, in an airtight container that's large enough, or on a serving platter that's lightly covered with plastic wrap.
Can you freeze angel food cake?
Yes, you can freeze by the slice or larger chunk. Just wrap tightly in plastic wrap and store in your freezer for up to a month.
To bake an angel food cake in a 9吉 pan, be sure to leave the pan completely un-greased. Fill the pan 2/3rds of the way full and bake for about 40 minutes until the crust appears dry and cracked on top. Cool the cake upside down by resting the 4 corners of the pan on something of equal heights.
Angel food cake is a type of sponge cake that uses egg whites only. The combination of egg whites and sugar make for a chewy, sponge-like cake. Other types of sponge cake include Genoise, Biscuit, and Chiffon.
Gluten-Free Angel Food Cake
This high-rising, flavorful cake is perfect topped with strawberries and whipped cream. It's so tender and light, no one will suspect it's gluten-free!
- 3/4 cup (120g) King Arthur Gluten-Free All-Purpose Flour
- 3/4 cup (163g) Baker's Special Sugar* or superfine sugar
- 1/4 cup (35g) cornstarch
- 1 1/2 cups (340g to 369g) egg whites (10 to 11 large eggs, separated, yolks discarded or reserved for another use)
- 1/4 teaspoon salt
- 1 1/2 teaspoons cream of tartar
- 2 teaspoons vanilla extract
- 1/4 teaspoon almond extract or Fiori di Sicilia, optional
- 3/4 cup + 2 tablespoons (184g) Baker's Special Sugar* or superfine sugar
*Can you substitute regular granulated sugar? Yes it'll take much longer for the egg whites to attain their require volume, and the cake's texture won't be as fine. See tip below for more information.
Preheat the oven to 350°F with a rack in the lower third you want to give your cake plenty of rising room without danger of burning its top.
Whisk together and then sift the flour, cornstarch, and 3/4 cup (163g) sugar. Set aside.
In a large, clean (grease-free) mixing bowl, beat together the egg whites, salt, and cream of tartar until foamy.
Add the flavorings. Gradually increase the speed of the mixer and continue beating until the egg whites have increased in volume, and thickened.
Perfect your technique
Gluten-Free Angel Food Cake
Gradually beat in the 3/4 cup + 2 tablespoons (184g) sugar, a bit at a time, until the meringue holds soft peaks.
Gently fold in the sifted flour/sugar blend 1/4 cup at a time, just until incorporated.
Spoon the batter into an ungreased 10" round angel food pan. Gently tap the pan on the counter to settle the batter and remove any large air bubbles.
Bake the cake until it's a deep golden brown, and the top springs back when pressed lightly, about 45 minutes.
Remove the cake from the oven and invert the pan onto the neck of a heatproof bottle or funnel, to suspend the cake upside down as it sets and cools, about 2 hours.
Remove the cake from the pan by running a thin spatula or knife around the edges of the pan, and turning the cake out onto a plate.
Cut the cake with a serrated knife or angel food cake comb. If it's difficult to cut, wet the knife and wipe it clean between slices.
Serve with whipped cream and fruit. Wrap any leftovers airtight, and store at room temperature.
Tips from our Bakers
Be aware: some of your baking ingredients can be a hidden source of gluten. Learn more at our blog post: For gluten-free baking, think beyond just flour. For additional information on King Arthur-produced products, read the complete details of our allergen program, including our contact-prevention practices.
Strawberry-Filled Angel Food Cake
Light and fluffy angel food cake, filled to bursting with fresh strawberry mousse, offers creamy clouds of berry goodness. Serve just out of the freezer for a cool and creamy summer treat.
- 1 cup (120g) King Arthur Unbleached All-Purpose Flour
- 1 1/2 cups (170g) confectioners' sugar
- 12 large (425g) egg whites, at room temperature
- 1 1/2 teaspoons Original Bakewell Cream or cream of tartar
- 1 cup (198g) granulated sugar
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 2 cups (340g) fresh or frozen strawberries, mashed
- 1 envelope unflavored gelatin (e.g., Knox)
- 2 cups (454g) heavy cream
- 1/4 cup (50g) sugar
- 1/2 teaspoon vanilla
- 3 to 4 drops strawberry flavor, optional
Preheat the oven to 325°F. Get out a 10" angel food pan do not grease the pan as this will inhibit the rise of the cake.
To make the cake: In a small bowl, sift together the flour and confectioners' sugar. Set aside.
Place the egg whites and Bakewell Cream (or cream of tartar) in a large bowl. Whip until foamy at medium speed this will create lots of smaller bubbles, which are best for structure.
When nice and foamy, slowly add the granulated sugar. Increase the mixer speed to high, and beat for 4 to 5 minutes, until the whites are stiff but not dry — think shaving cream consistency.
Perfect your technique
Strawberry-Filled Angel Food Cake
Remove the bowl from the mixer and sift 1/3 of the flour/sugar mixture over the meringue. Add the vanilla and salt fold everything in gently, until no streaks of flour remain. Repeat with the rest of the flour/sugar mixture, in two more additions.
Scrape the batter into the pan. Bake for 40 to 45 minutes, or until the top is golden brown and springs back when lightly touched.
Cool the cake UPSIDE DOWN over a bottle (or using the pan's feet) for 2 hours, or until completely cool. Remove from the pan carefully, and place in the freezer for an additional 2 hours, to firm up before hollowing.
While the cake is cooling and chilling, prepare the filling. Place the mashed strawberries, sugar and gelatin in a microwave-safe bowl. Stir together, then microwave for 1 minute. This will melt and "bloom" the gelatin.
Remove the mixture from the microwave, and chill in the refrigerator for about 30 to 60 minutes, or until thickened.
Place the strawberry mixture in the clean bowl of your mixer and pour in the cream, vanilla, and strawberry flavor. Whip until thick.
To assemble: Turn the cake bottom-side up and cut a channel in the cooled cake with a serrated blade. Think of it as digging a moat through the center of the cake, leaving inner and outer walls for support. Be careful not to cut through the bottom of the cake.
Dollop the filling in evenly, spreading it over the entire "moat." Fill to the top, then use the remaining filling to cover the entire cake, like frosting. Place the cake back in the freezer for 2 to 3 hours, or up to overnight. The filling will freeze into a lovely semifreddo consistency that will slowly melt as you enjoy your slice of cake.
Serve with strawberry sauce or crushed strawberries mixed with sugar, if desired. Store any leftovers, well wrapped, in the freezer or refrigerator.